Mrs. Jackson Cooks

Life through food

Midweek meals: Greek style spinach and feta pie

on November 30, 2011

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As you already know, I can’t cook with shortcrust pastry for peanuts (unless it’s a mince pie, or upside down). Whatever I do – blind bake it, don’t blind bake it, make my own, use ready made – it comes out both burnt and soggy! So, needless to say, I do not normally make pies.

This one, however, uses filo (phyllo, fillo) pastry. And is a doddle to use. Don’t bother trying to make it – what’s the point when they give you really good ready made stuff in the supermarket? Filo is very thin pastry and so is a lot lighter on the calories and fat than shortcrust or puff. And it cooks quicker. Plus, you don’t need to worry too much about the pastry – you layer it, so if it tears or starts falling apart, doesn’t matter – add another layer over the hole! And voila, it never existed! As you can see – we have the makings of a good healthy midweek meal, and I’ve not got beyond the pastry!

This is a fab vege option, great for the midweek when you can’t be bothered with the hassle of meat, or even as a good dinner if cooking for vege friends. It would go very nicely with some sweet potato mash or a greek salad. You could even go vegan and replace the feta with tofu. Instead of the eggs – I’m not sure – but maybe a flour sauce? Or just don’t bother?

Here’s the original recipe. I think I pretty much kept to it. http://www.bbcgoodfood.com/recipes/468661/spinach-and-feta-filo-pie

It’s really delicious, very light, very nutritious. And is all done in about 45 minutes. What I did was made the pie, bunged it in the oven and then went for a shower whilst it was cooking – and dinner was ready when I came back down again! It was also husband proofed. Not sure about kiddie friendly – the spinach and feta may be a bit grown up in taste – but there’s not lots of spice so it may work.

I did use a springboard cake tin, but It’s not really necessary – anything that will help it keep a nice round shape will do. A normal cake tin, a flan dish, a casserole dish even. The butter in it means it doesn’t stick, at least not when its warm.

The only thing I’d say is ,go light on brushing the pastry with butter – overdoing it will make it really greasy. you just want enough to help the layers stick together.

Greek style spinach and feta pie

Serves 3-4 (depending on if you have sides and how hungry you are)

  • 50g butter
  • 2 onions, finely sliced
  • 2 garlic cloves, crushed
  • 500g spinach, washed and chopped
  • A good pinch of freshly grated nutmeg (or use 1/2 tsp ground nutmeg)
  • Pepper
  • 200g feta cheese, crumbled
  • 2 eggs, beaten
  • 4 sheets of filo pastry (the usual size you get in the supermarket is fine)
  1. Preheat the oven to about 200 degrees Celsius.
  2. Heat about 20g of the butter in a largeish sauce or frying pan. Add the onions and cook on a medium heat until translucent. Then add the garlic and cook a bit more until softened.
  3. Add the spinach in batches until it’s all wilted. Remove from the heat and tip into a bowl.
  4. Melt the remaining butter.
  5. Take a sheet of pastry and brush all over with butter.
  6. Drape over the cake tin (or whatever you’re using), lightly pressing down into the edges.
  7. Repeat with the remaining pastry sheets, layering them on top of each other, turning them slightly so the corners are at right angles to each other.
  8. Mix in the eggs, feta, nutmeg and pepper into the spinach mix (you don’t need salt as feta is salty).
  9. Tip the feta and spinach mix into the cake tin on top of the pastry. Then carefully fold over each of the sides of the pastry until it covers over the filling. Brush with a little more butter if needed.
  10. Cook in the oven for 20-30 minutes or until crispy and golden on top.
  11. Serve immediately in slices with salad or potatoes.
  12. Enjoy 🙂
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